Chocolate and Almond Tart

3:53 am on 24 November 2005


  • 130g dark chocolate
  • 100g butter
  • 1 tbsp cognac or rhum
  • 1 tsp liquid coffee
  • 100g sugar
  • 100g ground almonds
  • 3 eggs
  • pinch of salt
  • 23cm tart tin with removable base


Preheat oven to 150ûC

In a double boiler melt together the chocolate, butter, cognac and coffee. Remove from heat and stir in sugar and almonds.

Separate eggs. Add yokes to chocolate mixture.

In a bowl whisk egg whites with a pinch of salt until they form stiff peaks. With a rubber spatula gently fold the whites into the chocolate mixture.

Grease and flour tart tin and line base with baking paper. Pour in mixture and bake for 45 mins.

From Jesse Mulligan, 1–4pm

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